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Easy Rhubarb Crisp
Daniel Hayes

Easy Rhubarb Crisp

This easy rhubarb crisp recipe delivers tart, juicy rhubarb filling beneath a golden, crunchy oat topping. Ready in under an hour and perfect for spring, with easy gluten-free, vegan, and chocolate variations.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 5 cups chopped fresh rhubarb (½-inch pieces)
  • ¾ cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • zest of 1 medium orange
  • ½ teaspoon ground cinnamon (filling)
  • pinch of salt (filling)
  • 1 cup old-fashioned rolled oats
  • ¾ cup all-purpose flour
  • ½ cup packed brown sugar
  • ½ cup cold unsalted butter, cubed
  • ½ teaspoon ground cinnamon (topping)
  • ¼ teaspoon salt (topping)
  • ⅓ cup chopped pecans or walnuts (optional)

Equipment

  • 8x8 or 9x9 baking dish Glass or metal
  • Large mixing bowls 2 bowls needed
  • Pastry cutter or forks For cutting butter
  • Knife and cutting board For chopping rhubarb

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease an 8×8-inch or 9×9-inch baking dish.
  2. In a large bowl, combine chopped rhubarb, sugar, cornstarch, lemon juice, orange zest, cinnamon, and salt. Toss and let sit 10 minutes.
  3. In a separate bowl, mix oats, flour, brown sugar, cinnamon, and salt. Cut in cold butter until crumbly with pea-sized pieces.
  4. Pour rhubarb filling into the baking dish. Sprinkle topping evenly over the fruit without pressing down.
  5. Bake 40–45 minutes until topping is deep golden brown and filling bubbles at the edges.
  6. Let cool at least 15 minutes before serving so the filling sets.

Notes

Let the rhubarb macerate 10 minutes for best texture. Use cold butter for maximum crunch. Rest 15 minutes after baking so the filling sets.